My Favorite Matzah Balls

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 jumbo egg yolks
• 4 jumbo egg whites, beaten stiffly
• 1 teaspoon salt
• 1 pinch cayenne pepper
• 1 teaspoon parsley
• 1 tablespoon grated onion
• 2 tablespoons vegetable oil (or melted chicken fat, if desired)
• 1/2 teaspoon pareve chicken soup powder (optional)
• 3/4 cup matzo meal

Recipe

• 1 beat the egg whites until stiff and set aside. beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. fold the egg whites into the egg mixture. gradually fold in the matzah meal.
• 2 cover and chill for 1-1/2 hours.
• 3 bring a very large pot of water to a rolling boil. add about 1 teaspoon of salt to the water.
• 4 with well oiled hands, make small balls about 3/4 inch in diameter. drop them into the boiling water.
• 5 cover the pot tightly and boil for about 30-40 minutes. don't peek! makes about 20.